A recent study has highlighted the vulnerability of the UK post-harvest seafood supply chain to food fraud, with shrimp being identified as a particularly high-risk product. The research, conducted by a team of international experts, found that third-party certification is the most important factor in reducing food fraud vulnerability.

Shrimp Most Susceptible to Fraud

The study, which surveyed 32 UK companies in the cod, prawn, and salmon supply chains, found that shrimp were more susceptible to fraud than cod or salmon. This is due to the ease of adulteration and the geographic location of suppliers. Historical data shows that shrimp have been plagued by a high prevalence of food fraud in the past.

Retailers and foodservice establishments, as well as smaller-scale companies, were found to be the most vulnerable to food fraud. This is despite historical data showing that processing and foodservice companies have been targeted by food fraudsters more frequently. The researchers believe that smaller companies may be unaware of the risks or lack the resources to implement effective control measures.

Third-Party Certification Key to Reducing Fraud

The study found that attaining third-party certification or using certified suppliers had a significant impact on reducing food fraud vulnerability. Certified companies had more robust control measures in place for over 80 percent of fraud factors. The researchers believe that implementing requirements for food businesses to undergo basic training or certification programs could help reduce future vulnerability.

The study highlights the need for affordable and accessible certification solutions, as well as simple and personalized food fraud mitigation guidance, to help small companies demonstrate good traceability while defending their supply chains from fraud. The researchers also emphasized the importance of third-party certification in reducing food fraud vulnerability.